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Cracked Black Pepper Fettuccine Carbonara

Servings: 2 | Prep: 10 mins | Cook: 10 mins

Treat yourself to this Fettuccine Carbonara recipe for a smooth and creamy weeknight dinner.


1 Pack (9 oz.) Nuovo Pasta Long Cut Black Pepper Fettuccine
1 Tbsp Olive oil
¼ Cup Pancetta, diced (traditionally made with guanciale, cured pork jowl, but use pancetta or uncured bacon if guanciale is not available)
4 Egg yolks
¼ Cup Pecorino Romano, grated
½ Tsp Cracked black pepper (or to taste)
1 Tbsp Fresh Italian parsley, chopped


  1. Place oil and pancetta in a large sauté pan (11”) and cook over medium-low heat until just golden.
  2. Set aside but keep warm. In a bowl use a whisk to vigorously mix the egg yolks with the Pecorino cheese and cracked black pepper.
  3. Cook pasta separately in lightly salted boiling water according to package directions.
  4. Drain pasta (reserving ¼ cup of hot pasta water) and transfer it while still hot to the pan with the pancetta.
  5. Stir well and then add the egg mixture along with a little of the reserved hot pasta water, mixing thoroughly.
  6. Add pasta water only 1 Tbsp at a time—just enough to obtain a creamy consistency.  Sprinkle with parsley.